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Basil Pesto with Pecans
From Hickory Hill CSA
<p>Basil pesto great with all pasta or just on toasted bread topped with tomatoes!</p>Source: Food Network (Entered by Garry Shaw)
Serves: 1 Cup
Step by Step Instructions
- *RECIPE CALLS FOR 2/3 CUP OF OLIVE OIL SOME REVIEWS SAID NEEDED TO USE LESS OIL. SO I SUGGEST STARTING WITH 1/3 CUP AND WORKING UP. Combine the basil, garlic, and pecans in a food processor and pulse until coarsely chopped. Add 1/2 of the oil and process until fully incorporated and smooth. Season with salt. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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